8: 1200-23-01-.06(3)(a) No soap or paper towels at the hand sink near coffee maker.Corrective Action, resupplied.
11: 1200-23-01-.03(1) Can of mandarins is damaged with metal touching metal, stored on dry storage rack. Corrective Action, discarded can.
17: 1200-23-01-.03(4(c) Pulled pork temp at 89 F and cheese sauce temp 105 F on steam table. Corrective Action, reheated to 165 F for hot holding.
19: 1200-23-01-.03(5)(a)6. Egg bites temp at 129 F and sausages temp at 130 F made 4 hrs ago. Corrective Action, embargo 4 lbs. of food in food warmer.
20: 1200-23-01-.03(5)(a)6. Cole slaw in prep cooler temp at 54 F. Prep cooler has been out for three hours. Corrective Action, moved all tcs foods to other coolers. There will be a follow up.
39: 1200-23-01-.03(3)(d)4. Sanitizer bucket is stored directly on the floor.
47: 1200-23-01-.04(6)(a)1.(iii) Interior of ice machine is dirty.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan